marbled pound cake

vanillacake

Alisa’s Marbled Pound Cake

Alisa’s Marbled Pound Cake

Panque marmoleado de Alisa

Recipe Yield

1 10-inch loaf

Cooking time

1 hour 15 minutes

Rate this recipe

4.38 from 8 votes

Ingredients

  • 1/2 pound unsalted butter plus more to butter the pan
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher or coarse sea salt
  • 1/2 cup sour cream
  • 1/4 cup hot water
  • 1/4 cup unsweetened cocoa powder
  • confectioners' sugar optional

To Prepare

  • Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
  • Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.
  • Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. In a small bowl, combine the hot water with the cocoa powder.
  • Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”
  • Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
  • Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.

Comments

55comments inAlisa’s Marbled Pound Cake

  1. Pia

    May 12

    I love pound cake & especially marbled.. it looks delicious, I will definitely make it.
    Thank u,

    1. Pati Jinich

      May 23

      Hope you’ll like it Pia, let me know!

  2. Heidi Rechteger

    Apr 24

    Pati: Shalom u’vrachah. Love your show & love this cake! I’ve made it before to rave reviews & now that my friends & I have been vaccinated, I’m going to make it for our group picnic next month.

    1. Pati Jinich

      Apr 25

      Yay Heidi, so glad you like my sister’s recipe and I hope everyone will enjoy it next month, have fun at the picnic 🙂

  3. Karen Marie

    Apr 10

    You’re a delight!
    I very much enjoyed reading your walk down memory lane that included food prepared and shared with love.
    My Italian father would dunk his pound cake in his coffee as he would other sweets. Makes me wonder if I like pound cake for it’s fabulous ingredients and consistency or because my dad enjoyed it so much!
    Looking forward to making your recipe.

    1. Pati Jinich

      Apr 11

      Thanks so much for sharing the memories of your dad Karen, hope you will give this pound cake a try 😉

  4. Lilian Carrera

    Mar 16

    Hola Pati Ricas resetas ya he cocinado unas ellas y veo sus programas

    1. Pati Jinich

      Mar 20

      Que bueno que te gusten las recetas y el programa Lilian, mil gracias y un abrazo 🙂

  5. Connie Salgado

    Mar 16

    I loved this cake and will definitely make again! Thanks for all of your wonderful recipes. I enjoy all the beautiful places you visit on your show. Saludos.

    1. Pati Jinich

      Mar 20

      Saludos Connie, gracias! Keep cooking and having fun 🙂

  6. ROSEMARY JUAREZ

    Mar 10

    I WILL TRY IT SOME DAY SOON . RIGHT NOW MY FOOD IN TAKE DOES NOT ALLOW IT DUE TO A BETTER WAY OF EATING ACCORDING TO MY DOCTOR. BUT I WILL BAKE IT LOOKS DECADENT !

    1. Pati Jinich

      Mar 20

      Take care now, enjoy it later Rosemary 😉

  7. Ponciana Rafael

    Feb 28

    Yuumy! Thank you. Love wayching your show every chance i get.

    1. Pati Jinich

      Mar 07

      Gracias Ponciana!

  8. Andres A Lora-Paulino

    Feb 28

    This is my favorite cake I will try the recipe ASAP! Thank you Alisa & Pati!!!

    1. Pati Jinich

      Mar 07

      Our pleasure Andres 😉

  9. Liz

    Feb 28

    Hi Pati,
    I LOVE marble cake!
    The directions say 10 inch loaf pan…I have 9×5 as my largest one – OK to use, maybe I would have enough for a mini-loaf pan too? Just don’t want to ruin the bake.
    Thanks!

    1. Pati Jinich

      Mar 07

      Go ahead with the one you have Liz and enjoy the pound cake 😉

  10. eugene sedita

    Feb 28

    Hi Pâti,
    Can this cake be made in a 9inch cake/bread pan?
    Mine is a USA PAN coated.
    Thanks, gene

    1. Pati Jinich

      Mar 07

      I think it should work Gene, enjoy it 😉

  11. Anonymous

    Feb 28

    I will definitely try this

    1. Pati Jinich

      Mar 07

      Awesome, enjoy 😉

  12. Susan Valdez

    Feb 27

    It turned out perfectly! So moist & delicious. I’m saving this recipe ❤️

    1. Pati Jinich

      Mar 07

      Thanks so much for the feedback Susan, enjoy!

  13. Susan Valdez

    Feb 27

    It’s in the oven & smells delicious! Visiting my daughter & son in law today and woke up early to bake them a treat! So easy to mix up. Batter was beautiful. Split it in to two smaller loaf pans so I could keep one too 😂! I’m sure it will be delicious.

    1. Pati Jinich

      Mar 07

      Thanks so much Susan, I hope the family loved it!

  14. Anonymous

    Feb 27

    Love Cant wait to make it.Grew up in Uvalde tx with a chili pequin by back door. Lived in L.C. La since 59.
    My favorite thing to make is C.P.Jelly Red with red bell pepper.I give a lot away & everybody loves it.
    Im 85 and love create tv..Keep jar in freezer as peppers ripen. Takes 1/4 c for recipe

    1. Pati Jinich

      Mar 07

      Wonderful! Thanks for sharing 😉

  15. Hector Ricardo

    Feb 27

    The cake looks delish… I not a cook, my traditional Mexican Mom would not allow the boys in the kitchen, and now me at 63 and mi querida Madre at 92 and I am cooking for her. Next, her Albondiga soup.
    Gracias

    1. Pati Jinich

      Mar 07

      Times change, right Hector! Now keep cooking and having fun 😉

  16. Sarah

    Feb 26

    Hi pati I’ve been looking for the recipe/video on YouTube and can’t seem to find it

    1. Pati Jinich

      Mar 07

      Hola Sarah, unfortunately this recipe is not available in video, but I’ll try to make one soon. Have a great day!

  17. Anonymous

    Feb 26

    I can scarcely wait to try to make your sister’s pound cake. I I am not a cook but you 8nspire me!

    1. Pati Jinich

      Mar 07

      Thanks so much! Hope you will love it 😉

  18. Herminia Vasquez

    Feb 26

    I will definitely make this tomorrow. I have cut back on store bought jelly snacks. I am going nuts! Need a change thank you ,will get back to you on my results. Con carino!+

    1. Pati Jinich

      Mar 07

      Awesome Herminia, so how did you like it?

  19. Brenda lee

    Feb 26

    Can’t wait to make cake

    1. Pati Jinich

      Mar 07

      Gracias Brenda, enjoy it 🙂

  20. Laura

    Nov 26

    Make this cake!!!! It is so so good. Moist and flavourful. Perfect marble cake. Thank you, Pati!

    1. Pati Jinich

      Dec 02

      Thanks for the feedback Laura, so glad you enjoyed it!

  21. Patrizia

    Nov 19

    Hola Pati
    Me gustaría probar tu receta pero yo solo puedo usar harina sin gluten, ya sé que no será nunca lo mismo. Pero crees que funcione con las mismas medidas? Gracias!!

    1. Pati Jinich

      Nov 22

      Si Patrizia, animate a prepararlo y me cuentas que tal queda 😉

  22. Tamara

    Oct 06

    I made this and it takes so amazing! This will be a regular – thank you:)

    1. Pati Jinich

      Oct 07

      Thank you Tamara, enjoy!

  23. Mary Ann Dugan

    Sep 27

    Delicious and Very Moist..❣️👍🏼👏🏼👏🏼

    1. Pati Jinich

      Sep 28

      Yay! Thanks Mary Ann 🙂

  24. Luisa

    Sep 26

    Pati, I’m just starting to try to bake and have trouble with selecting the right baking pan…. for this recipe what is the right baking pan?
    Thanks

    1. Pati Jinich

      Sep 29

      This recipe calls for a Loaf Pan Luisa, good luck!

    2. Tina

      Mar 01

      I Made mine in a square pan, as it would have overflowed in my loaf pans and I have a few different size loaf pans,

  25. Eduardo

    Sep 26

    Hi Pati! Can I use a glass loaf pan? Or does it have to be metal?

    1. Pati Jinich

      Sep 29

      Of course Eduardo, go ahead, enjoy!

  26. Alicia

    Jul 18

    Hola Pati!

    Me encanta tu receta del pound cake. El sabor es exquisito !
    El único problema es que cada vez que la hago crece muy bien y al enfriarse comienza a bajarse . En Colombia se dice que se “sentó” y ya no queda esponjoso.

    Que me sugieres hacer?

    1. Pati Jinich

      Jul 19

      Hola Alicia, a lo mejor la temperatura de tu horno no es la correcta, habria que checarlo porque si debe quedar esponjosito. Abrazo!

  27. Adoracion Macias

    Jan 10

    Paty!

    Me encantan tus recetas, gracias por enriquecer nuestra cultura Mexicana con tus recetas! 🙂

    Que opinas de hornear pasteles con horno de conveccion en vez de hornear normal?
    Cual prefieres?

    Gracias!

    1. Pati

      Jan 21

      Yo prefiero los hornos de gas pero a muchos pasteleros les gustan los de convección. Usa lo que te guste más a ti o lo que tengas disponible…

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